Oxbow Farm & Conservation Center

Truffled Chanterelle, Celeriac & Potato Gratin

This is a delicious, dairy-free spin on a classic gratin. From Chef Sean Baker of Millennium, through 101Cookbooks.com


  • 2 C peeled, sliced celery root (celeriac)
  • 2 C sliced Yukon Gold potatoes
  • A couple big glugs extra-virgin olive oil (to coat the pan)
  • 2 C sliced leeks, white section only
  • 1/2 T garlic, minced
  • 1 tsp nutmeg, freshly grated
  • 1 T fresh thyme, picked and minced
  • 1 C gold Chanterelle mushrooms, cleaned and sliced
  • 2 C light stock
  • 1 1/2 C cashew or almond cream (see below)
  • 1 C homemade bread crumbs (see below)
  • 1 T fresh parsley, chopped
  • 1 T truffle oil (Sean likes black)

  • Preheat oven to 375°F

  • Blanch the celery root and potatoes in a large pot of salted water until al dente, about 3 to 5 minutes. Drain and set aside.

  • In a large, heavy saucepan, heat the olive oil over medium heat until hot. Add the leeks and garlic and swat until soft. Stir in the nutmeg and thyme; cook for 1 minute.

  • Add the blanched celery root and potatoes along with the mushrooms. Stir gently. Add the stock and cream. Bring to a simmer and cook until the stock and cream reduce a bit, about 10 minutes.

  • Transfer the vegetables and cream mixture to a gratin pan or casserole dish. Bake in a 375°F  oven until the celery root and potatoes are creamy soft, 20 to 30 minutes. Remove the gratin from the oven. Sprinkle evenly with the bread crumbs, parsley, and truffle oil just before serving.

    Serves 4-6

  • Cashew or Almond Cream

    • 1 C raw Cashews or blanched Almonds
    • 1 T Nutritional Yeast
    • 2 C of hot water
    • Salt to taste

    Let the nuts soak in the hot water a bit if you have the time (while you are prepping the other ingredients). Add the nutritional yeast and blend until smooth -it might take a minute or two. The mixture should be the consistency of heavy cream, if you need to thin it out a bit add water a little at a time.

  • Seasoned Breadcrumbs

    • Stale Bread, crusts removed, sliced and toasted
    • Garlic, minced and crushed to a paste
    • Extra-virgin olive oil

    Crush bread in a food processor or with a rolling pin. Sift off the finer bread dust, reserving the larger crumbs.

    Fry the garlic in olive oil until golden. Add the crumbs and stir to coat evenly with the oil. Fry until the crumbs are lightly golden. Transfer to a plate and let cool